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This Spanish omelette recipe from the Galvin Brothers is packed with potato, giving it great thickness and making a perfect dish for brunch, tapas or picnics. This is also a tasty protein-rich treat to pack into children's school lunches. Children can lend a hand in the process as well, giving some good experience for budding young chefs

Method
1.
Cook the new potatoes in lightly salted boiling water until cooked through and tender
2.
Slice the new potatoes into 1cm thick slices
3.
Add olive oil to an ovenproof pan placed over a low-medium heat. Once hot, add the onions and gently fry for 5 minutes - do not let them colour
4.
Add the potatoes to the pan, reduce the heat and continue to cook gently for 2-3 minutes
5.
Crack the eggs into a bowl, season with a pinch of salt and pepper and add the chopped parsley. Beat together using a fork
Room for a little one
Children can take charge of mixing the eggs, parsley and seasoning together
6.
Pour the egg mixture over the potatoes and onions in the pan
7.
Place the pan in an oven set to 160°C/gas mark 3 for 20-25 minutes, or until the egg is cooked and golden on top
8.
Remove from the oven and leave to cool for 5 minutes before turning out and serving onto plates
Tasty trivia
The Spanish omelette, also known as a tortilla or tortilla de patatas, can be eaten hot or cold. It makes a good picnic snack for sunny days
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Ingredients

Equipment

  1. Ovenproof frying pan

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Nutrition (per Portion)

Calories

426
21%

Sugars

3g
3%

Fat

32g
46%

Saturates

6g
30%

Salt

563mg
9%
of an adult's guideline daily amount
This simple Spanish Omelette recipe from The Galvin Brothers makes an excellent breakfast, lunch, brunch or picnic dish for the family

Spanish omelette recipe Tweaks

What's this?
courtwick
The Spanish do not frown upon additions to the tortilla, so add 1 tbsp of partly defrosted peas.
27 April 2013